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Mussels with Fennel and White Wine
Recipes
Mussels with Fennel and White Wine
4 servings
55 minutes total (Active 40 minutes)

Ingredients

  • 2 shallots
  • 3 cloves garlic
  • 1 medium tomato
  • 1 medium fennel bulb
  • 1 slice bacon
  • 2 lb fresh mussels
  • 6 cups water
  • ¼ cup + ½ teaspoon kosher salt, divided
  • ¼ teaspoon crushed red pepper
  • ¾ cup dry white wine (or chicken broth)
  • 1 Bakery baguette, for serving
  • ⅓ bunch fresh Italian parsley
  • 2 tablespoons unsalted butter

Steps

    1. Slice shallots and garlic thinly; remove seeds from tomato and chop coarsely. Remove leafy green top, root end, and hard inner core from fennel; chop fennel bulb. Chop bacon; scrub mussels under cold running water (wash hands).
    2. Place 6 cups water and ¼ cup salt in large stockpot. Add mussels and soak 15 minutes. Drain and rinse mussels; set aside.
    3. Preheat stockpot on medium-high 2–3 minutes. Place bacon and crushed red pepper in pot; cook and stir 3–4 minutes until bacon is almost crisp. Add shallots, garlic, and remaining ½ teaspoon salt; cook 2 minutes or until just tender. Add fennel; remove from heat. Add wine carefully, then return to heat and bring to a boil.
    4. Add mussels and tomatoes to pot; stir to combine. Cover and reduce heat to medium. Cook 5–7 minutes until mussels open. Transfer mussels to serving bowl using slotted spoon, reserving mixture in pot. Discard any mussels that do not open.
    5. Slice baguette; toast or grill slices. Chop parsley. Stir parsley and butter into pot. Spoon mixture over mussels; serve with bread.

Amount per ¼ recipe serving: Calories 300, Total Fat 8g, Sat Fat 4g, Trans Fat 0g, Chol 35mg, Sodium 650mg, Total Carb 35g, Fiber 3g, Sugars 3g, Protein 15g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 30%